It’s been really gloomy weather out the past few days here on the island. It’s kind of a mildly warm 5 degrees C or so outside, but very foggy, cloudy and rainy. The kind of day that makes you just want to stay inside and turn on the oven.
This afternoon I did just that. I found a photo on Pinterest, that inspired me to make these cookies. It was for peanut butter chocolate chip banana cookies. I had never made or eaten a peanut butter banana cookie before so I didn’t know exactly what to expect. I also changed the recipe adding and subtracting a couple things, so my cookies were quite the gamble, but they turned out awesome.
The best way to describe them is like a piece of banana bread with a more cookie like texture. I also added some rum to the recipe (just because I love pairing rum and banana), and the rum flavor, banana flavor, and peanut butter flavor, all blended together marvelously as one.
I highly suggest making these cookies ASAP. You won’t be disappointed
Banana Peanut Butter Chocolate Chip Cookies *adapted from how sweet it is
(makes aprox 26 medium to large sized cookies)
2 ½ cups all purpose flour
1 tsp baking powder
A few shakes salt
8 tbsp salted butter (softened)
6 tbsp “just peanuts” peanut butter
¾ cup loose brown sugar (not packed)
¼ cup white sugar
1 large egg
1 tbsp pure vanilla extract
1 tbsp rum
2 medium bananas
1 cup semi sweet chocolate chips
Preheat oven to 350 degrees F. In a large bowl combine the flour, white sugar, salt, and baking powder. Mix well. In a blender add the bananas, brown sugar, egg, butter, peanut butter, rum, and vanilla extract. Blend to puree. Add the banana mixture to the flour mixture. Stir, and knead to form a soft ball of cookie dough. Form medium sized cookies (I used my hands). Place on cookie sheet (I didn’t grease my non-stick pan). Bake for about 15 minutes in your preheated oven.
Enjoy HOT. These are melt in your mouth bites of goodness!